Raspberry White Chocolate Pie

1. 1

   Rinse the raspberries and let them dry completely.

2. 2

   Cook the pie shell in the oven. Cool.

3. 3

   Cover the bottom of the pie shell with a thick layer of raspberries, reserving some for the top.

4. 4

   In the meantime, melt the white chocolate using your desired method. The recommended method is with a double boiler, but you could also melt it in the microwave for 1-2 minutes with 2 spoons of water at medium power. I have also done this right on the stove at very low heat.

5. 5

   Mix the melted chocolate with sour cream to give it a smooth aspect and thick enough to pour over the raspberries. I play around with the amount of sour cream a tad.

6. 6

   Pour chocolate mixture over the berries.

7. 7

   Cover the top of the pie with the berries you reserved.

8. 8

   Refrigerate for at least 60 minutes.

No additional tips available.